Vegan Shepherd's Pie with an African Twist

Introduction
Today's recipe is a delightful vegan adaptation of a classic farm-to-table dish, blending the freshness of garden-picked ingredients with the heartiness of traditional African cooking. This vegan Shepherd's Pie with African twists is sure to become a new favorite in your culinary repertoire, offering a comforting, nutritious, and deeply satisfying meal.
Ingredients
- 2 cups of diced sweet potatoes
- 1 cup of diced carrots
- 1 cup of green peas
- 1 cup of finely chopped kale
- 1/2 cup of diced onions
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 1/2 cup of red lentils
- 2 tablespoons of tomato paste
- 3 cups of vegetable broth
- Salt and pepper to taste
- 1/4 cup of chopped fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, boil sweet potatoes and carrots until tender, about 15 minutes.
- In a skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent.
- Add cumin, smoked paprika, and red lentils to the skillet. Stir in tomato paste and cook for 2 minutes.
- Add boiled sweet potatoes, carrots, green peas, and kale to the skillet. Pour in vegetable broth, bring to a simmer, and let cook until everything is well combined and lentils are cooked, about 10 minutes.
- Transfer the mixture to a baking dish. Smooth the top and bake in the preheated oven for 20 minutes or until the top starts to brown.
- Garnish with fresh cilantro before serving.
Enjoy this delicious vegan Shepherd's Pie, a perfect example of how traditional dishes can be transformed with a plant-based approach while still maintaining their comforting essence. It's a wonderful meal to share with family and friends, bringing a taste of Africa to your table with fresh, farm-to-table ingredients.
Nia
Nutritionfacts | Calories: 350 per serving, Fat: 7g, Carbohydrates: 58g, Protein: 14g |
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Preparation Time | 45 minutes |
Allergy Information | None |